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Friday, March 7, 2014

Golden Sponge Cake 黄金海绵蛋糕

When my daughter first tasted this sponge cake, she told me this cheesecake is so light and good. But I told her that this is not a cheesecake but just a normal sponge cake. She just couldn't believe it! I am regret that I didn't make this good sponge cake much earlier.




 
The best thing is you can make this sponge cake anytime you want as the ingredients used are common, butter, flour, eggs, milk and sugar..

 Important tips to get this sponge cake right:-
1. bake it over low temperature first then later increase temperature to medium, and always bake it at the lower rack. So the cake will not shrink at all after it gets cool.
2. Also you need to have stable meringue which requires you to beat till stiff ..Don't worry stiff meringue created dry cake texture, because the batter is using 烫面 "Tang Mein" method (that means cook the egg yolk batter first).


 
I removed this cake using "bare hands" method. I will try to put up a video on this method soon.

 
This cake is less sweet, so I could enjoyed with some homemade blueberries jam..



Golden Sponge Cake 黄金海绵蛋糕
*makes a 6.3" (internal diameter) x 3" height round cake tin with removable bottom (not a non-stick)

50g butter (salted)
50g cake flour
3 egg yolks (A size)
55g milk

3 egg whites (A size)
50g caster sugar
6g corn starch

Method
1. Prepare a cake pan, don’t need to line paper.
2. Immediate separate cold eggs from fridge (easy to separate this way) into two mixing bowls. Set aside to return to room temperature.
3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in flour, quickly stir to become batter (at this stage, the batter is thick. Also suggest to transfer this batter to another clean mixing bowl), then add in milk, mix well.
5. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter.
6. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (in three batches) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour into cake tin, bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 170C (no fan) for another 25mins.
10. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

Reference : meishilife cookbook, by Sonia aka Nasi Lemak Lover


167 comments:

  1. I'm early today, come to grab a pc for my tea break later...

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  2. Oh wow, gorgeous cake. Yes, I saw this slice cake at your Instagram page. Indeed, it sure fool me thinking that this is a cheesecake. Im sure alot of us will follow suit to bake this cake to indulge in.

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  3. Looks super soft and spongy, Well done, Sonia.

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  4. wow! i nearly thought this was light cheesecake.. i cannot believe this is just a normal spongecake. i MUST make this for sure

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  5. This cake look perfect Sonia...I love the texture and like it less sweet as well...
    Thanks for the recipe, hope you hare a great weekend :D

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  6. I think these photos are well taken .
    Love this feather light sponge cake. Bookmarked the recipe. thanks for sharing.

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  7. 好美的蛋糕哦,食谱我要收起来谢谢你哦。。

    请问如果我不放corn starch可以吗?

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  8. Wow, Sonia this is really a good and nice cake, and it is very beautiful. Can i ask, can i put the bottom with baking paper? cause i don't have a removable bottom tin. thanks.

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  9. Sally, I suggest you replace corn starch with 1/4tsp of cream of tartar as to stabilize the meringue.

    Xing Hui, yes, you can but remove the cake while it is still warm as to avoid hot air trapped a the bottom

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    Replies
    1. The sponge cake will shrink if removing while the warm, I tried. So the best is still use a removable bottom tin.

      Delete
  10. 那张有果酱的有诱惑到我哦,想吃:)

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  11. Wow the cake looks gorgeous.. So spongy..too good dear.. Even i thought it was a cheesecake..

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  12. Wow .... so beautiful and its looks very soft.

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  13. 乍看之下,真的很像cheesecake。嘻嘻~~
    我喜欢这蛋糕的表面,好平滑哦!

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  14. 有惊喜的蛋糕!
    好绵细,松软的组织。
    佩服!!!

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  15. Hi Sonia, looks so even, smooth and nice colour. Thanks, I'll try

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  16. Oh yes, it's really very gold in color! Very pretty and love the fine texture!

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  17. Hi Sonia, after reading ur upload, i cannot wait to try out this cake. M baking it in the oven now. Hopefully all will turn out right like urs. Can't wait to see the end product. Btw, u said u removed the cake using ur hands. Is it like removing chiffon cake?
    Thanks for all ur delicious recipes!

    Regards,
    Alicia

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  18. Alicia, oh, you are too fast ^_^. Ya, like remove chiffon cake.

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  19. Sonia, I have also tried this method long ago but not very successful cause the cake not very well rose. But still no time to troubleshoot the problem. hehe.... Yours look great. Really soft & perfectly done. Kudos !
    Hope you're having a lovely evening.
    Blessings, Kristy

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  20. 好漂亮的texture,外表又平滑
    妳厉害到不行,呵呵!!

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  21. Hi Sonia, my cake din turn out like urs. �� It cracked at the top although i followed ur recipe to the T. And when i overturn the cake to cool after taking out fr oven, the removable base slid down. Sigh! Wat cld gv gone wrong?
    Regards,
    Alicia

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  22. Sonia, thank you very much for sharing this beautiful sponge cake. Looks so good. No cracks at all. Just perfect!

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  23. 这蛋糕烤得真美, 看那蛋糕的组织真的很细腻, 有机会也试试!谢谢分享

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  24. Alicia, I suspect is the oven temperature problem , every oven is difference , top cracked that means top heat too high and the base slid down is under bake .Maybe you could reduced temp to 160c at the second stage and move cake tin one level up or turn on the oven fan.

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  25. Thx Sonia for ur reply. Will try baking it again n hopefully it will turn out like urs. Luv the taste though.
    Regards, Alicia

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  26. 你不介意我拿鸡蛋糕来换你像黄金一样闪亮的蛋糕吧!
    嘻嘻!我赚到了!

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  27. Su cake esponja es maravilloso me encanta,abrazos.

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  28. Hello!

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    ReplyDelete
  29. Looks soft and spongy......... Turn out really nice!! Happy to follow you will be happy if you follow me back

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  30. Toujours de nouvelles gourmandises chez toi. J'aime beaucoup.
    A bientôt

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  31. I also thought this was a cheesecake. This looks SO good

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  32. 哎哟,这个真的很鬼吸引哪。。。一看就是好吃, 我mark 了OK!

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  33. Speechless and my heart gets so excited seeing this!!! Beautiful spongecake and I'd love to try this one day!!!

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  34. Impressive! No shrinkage at all! I will bake this soon! Now if I could but I can't lol!

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  35. Hi Sonia, any substitute if I don't have a non stick round baking tin?

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  36. Kimmy, just perfect because you need a Not non stick pan or normal cake pan as the batter need a wall to climb up.

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  37. 这是我最爱的蛋糕。这蛋糕有难度,你做得非常美非常好,那么圆鼓鼓的看了我好喜欢。:)

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  38. Sonia , this looks like a more easier version of your orange sponge cake :D Would love to try this sometime !

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  39. Hi Sonia, you mentioned this cake is less sweet. So can I increase the castor sugar to 70g? Will it affect the texture and will it be too sweet? If not, kindly advise how much to increase to? Appreciate your reply. Thanks!

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  40. This cake looks absolute amazing! Will try out the recipe!!

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  41. Look spongy, soft and like the surface, until today I still cannot find 6 inch lost bottom tin around my area.....

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  42. crossing my fingers...wanna make this....wanna make this

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  43. Sonia, saw ur cake the other day but too tire to leave a message here,now only come. Your cake does look a bit like Japanese light cheesecake hoh, esp with a smooth cake top. Looking forward to see your video clip soon.

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  44. Sonia, may I know yr cake tin height? My 6" cake tin with removable base is only 1.5" tall, is it ok? Your cake in the pix looks tall so thought it is better to check with you. Thanks.
    Zoe

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  45. teo ai li, why not you give this recipe a try first? then only decide whether to adjust the sugar amount.

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  46. Hi Sonia, my smallest pan is 8 inch. I've 8, 9 and 10 inch. Do I do double the recipe or 2/3times the recipe? Thank you!

    Chloe

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  47. Sonia, I am very excited to try this cake!

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  48. Chloe, 4 eggs for 7" cake pan, and 5 eggs for 8" cake pan..

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  49. Hi, Sonia!

    I always wonder why my sponge cake is always shrinked. I hope the cake won't shrink anymore by adapting your method. Thanks for sharing :)

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  50. Hi Sonia, thanks for reply. Yes will try the recipe as it is. By the way, how did you get such a flat (no dome or crack) top? Even the heat is so even.....I have never been able to achieve this in any of my caking baking. Appreciate if you could shed some light. Thanks!

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  51. Thanks for sharing this recipe.I tried it out and my girls love it so much.My elder girl thought it's cheese cake.I'll definitely be baking this again.thank you

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  52. teo ai li, just follow the recipe and tips that I shared in this post, you should get a nice cake.

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  53. Thank you, Sonia!

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  54. wow that is amazing cake , i want to do this but i want to ask about measurements, is this true or false
    50 gm flour =1/2 cup
    50g butter =3.5tablespoons
    50g caster sugar = 12tablespoons
    6g corn starch=1tablespoons
    and how much 55gm milk equals in cup
    please answer to me i want to make this wonderful cake
    thank you

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  55. wow that is amazing cake , i want to do this but i want to ask about measurements, is this true or false
    50 gm flour =1/2 cup
    50g butter =3.5tablespoons
    50g caster sugar = 12tablespoons
    6g corn starch=1tablespoons
    and how much 55gm milk equals in cup
    please answer to me i want to make this wonderful cake
    thank you

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  56. Sonia, one last question to go and I will be baking this tomorrow morning......... how do you remove the cake when it has cooled down? Do I use a knife to go round the cake and slip my hand to the bottom and take out the cake? You mentioned you will try to put up a video on how to do it? Will the bottom stick to the cake tin as it is not lined and greased? Thanks, Sonia!

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  57. 嗨,初来报道。。。我是从格友哪里被这蛋糕吸引过来的。。。^^

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  58. anonymous, I only can measure for you when I make this cake again. please hold.

    Teo ai li, sorry for my late reply. You can use a flat plastic spatula to go round the cake and bottom.

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  59. Thanks Sonia! I baked the cake 2 days ago. I failed terribly. My cake was burnt black on top but uncooked in the middle. My cake was already quite brown after 25mins at 140C. So I only baked for 10mins at 170C that's why uncooked in the middle. I took it out because it was already burnt black. I used a 3" height cake tin and the cake rose above 3" (I used 65gm eggs, could this be the reason?). So can I bake using a 7"x3" baking tin? Anyway, I want to try again tomorrow. Any more advice for me? Thanks!

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  60. hi sonia, hope you had a lovely birthday celebration. Thanks for sharing this sponge cake recipe, it's something new to me.

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  61. Made this cake and it is incredibly soft and the sweetness is just right. My hubs thought the cake was bought from a high quality japanese bakery and he ate half of the cake in one sitting. Two thumbs up for this recipe and thanks for sharing!

    Karen

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  62. Hi Sonia, what a beautiful cake, encouraging me to make it. One question, can we subtitute the removable not non stick cake tin with chiffon pan? Thanks in advance.

    Sarina

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  63. Sarina, yes, you can use chiffon pan, but it will turned out like a normal chiffon.

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  64. hi sonia, i tried making this cake and succeed on the 2nd attempt...its really nice..i was wondering if it can make it chocolate flavour or matcha flavour?

    June

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  65. Hi there...
    I came across your spong cake recipe..and it looked wonderful! Intried it today and cooled about 5 mins before overturning it upside down to cool down. After removing from pan, the bottom part sinked in... Was so upset..wonder what went wrong. Will be glad if you can advise.... I used a non stick normal 6" pan.

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  66. June, should be ok to make it chocolate or matcha flavour.

    Anonymous, you used a wrong baking pan, you should use a NOT a non-stick pan.

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  67. This comment has been removed by the author.

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  68. Chi,
    Wow! Soft and cottony sponge cake.
    No wonder your girl thought it is a cheesecake :)
    Thanks for sharing!
    mui
    **sorry I deleted the previous comment cause there is some typo error :p

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  69. Hi Sonia,

    If i want to make in 8" mould.
    using 5 eggs, should I double up the flour, butter etc ...?

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  70. Hi Sonia,

    If i want to make in 8" mould.
    using 5 eggs, should I double up the flour, butter etc ...?

    thanks,
    Colleen

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    Replies
    1. I used a 8" tin too and I increased the other ingredients proportionately to the no. of eggs. I.e. x 1.67

      Delete
  71. Hi Sonia,

    I've tried your recipe exactly each step and the cake after bake was perfect, I've never made any sponge cake which have the smooth surface like that. But one thing it make me confuse about the taste is it has a little sour taste, my mom after try the cake then she thought it's a yogurt cake. I don't know i make any wrong when make the cake or this cake must have the sour taste as your told on the top is your daughter think the cake is the chesesecake. Could you help me to make clear my confuse? Thank you Sonia.

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  72. Hi Sonia

    Tried this recipe and result was fantastic. It was so soft that for a moment I thought I was eating cotton candy ;)
    This recipe is definitely a keeper!
    Thanks for sharing this recipe.

    Just wondering can i use your swiss meringue buttercream to frost this cake? Will it be too heavy that cake can't support weight?

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  73. can we use whipped cream to frost this cake? Will it support the weight?

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  74. Hi Sonia,

    Can you please do a 9" pan recipe?
    I am afraid if I double the ingredients will it still be as beautiful as yours?
    Thanks!!

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  75. Hi! If I would like to make a cheesecake using this recipe, when should I add the cream cheese? It looks really spongeful and delicious. Thank you very much.

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  76. Hi Sonia,
    I wld like to try your cake recipe but I live in Australia and we have different egg sizing system, cld you pls tell roughly the weight of size A egg as I tried to google but the results are very confusing (only found Large, XL, etc sizes).

    Thanks
    ML

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  77. Thanh Nguyen, my cake has no sour taste, not sure why has this taste.

    phoebs, YS chew, I have doubt this cake can support the heavy swiss meringue, maybe non dairy whipped cream should be ok. Anyway, I have to try out then only can let you know whether it work or not. Or maybe you try it out and let me know.

    Ariana, I was thinking to use this recipe to make into cream cheese cake too. If I will make this, then I will replace some butter with cream cheese.

    My Lee, the A size egg I usually use is 66g-68g (with shell) , 56g-57g without shell. Hope this helps.


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    Replies
    1. Hi Sonia, thanks for sharing this recipe. I tried frosting this cake with non diary cream. It came out great! Btw, i double the ingredient and baked with 9 inch loose base.

      Thanks
      Ge

      Delete
  78. Hi Sonia, I made this cake twice and didnt succeed. The first time, the bottom of the cake has a thick and transparent layer of oil. I wondered why and realized I used margarine. Maybe that was why. The second time I made it, this time with butter, the bottom still has a thin layer of oil formed although not as thick as the first one. Also, the cake is not as fluffy because the bottom half of the cake is kind of dense-like. This happens on my first attempt with margarine also. Do you know why half bottom of my cakes are dense? Please advise! Thanks, Sonia!

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  79. what a beautiful cake, encouraging me to make it

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  80. So beautiful! I am going to bake it in time for Labor Day.

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  81. Guess what, I'm eating this cake right now. Tried this recipe and it turned out great, fluffy and spongy. I have used a non stick pan but have greased it with butter and flour. It turned out great as I was worried that it might not rise. Thank you Sonia for the great recipe! - Shirley

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  82. Hi Sonia
    Beside increasing the eggs to 5 nos, do I need to double other ingredients if I use 8" pan? Thank you in advance from Vivien.

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  83. Hi Sonia,
    I've tried out ur cake. Love ur receipe very much as ur cake really look soft and light.

    I've tried 2 times. 1st times the cake sank. 2nd times, I increased eggs to 4 coz I'm using 7" pan. And the cake turn out to be good and light. Somehow the sweetness taste is very mild. Maybe I shud add little more sugar in future.

    Cheers, Serene

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  84. Hi Sonia, do you advise to increase the baking time if I bake the batter in 8 inches cake tin? How long the timing should be increased? Thank you!

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  85. Kitchen corner, maybe 5-10mins for each stage 140C and 170C..

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    Replies
    1. Wow thanks for your prompt reply Sonia !

      Delete
    2. Hi Sonia, I have a successful attempt. Thanks for sharing a great recipe. Cheers!

      Delete
  86. Cherish, I guess this have to do with your oven temperature..suspected low temp at the bottom part..

    Vivien, divide each of the ingredients by 3 (based on 3 eggs) then multiply with 5 (based on 5 eggs)

    Shirley, great that it also turned out great using a non-stick pan, Thanks for the tips.

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    Replies
    1. Hi Sonia,
      Do you have chocolate version of this recipe?

      Delete
  87. Hi!

    Is it possible if i steam this instead of bake it?

    Thnks
    Jac

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  88. Hi Sonia, your cake looks so wonderful with a smooth top- no cracks no doom.

    My oven is a Panasonic microwave which can also be used for convection baking. It is not possible to turn off the fan.

    I am sort of a newbie in baking> I am not sure if fan would mess up the cake. Please advice. If you think convection should do fine, please also advice the baking temperatures .

    Thank you.

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  89. Can I use orange juice instead of milk?

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  90. Hi

    How is the texture and taste of this cake as compared to the cake made using the vanilla sponge cake recipe that you posted previously (16 May 2013) ?

    Which of the 2 recipes will be more suitable for a soft and fluffy sponge cake base ?

    Lks

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  91. Madi Kaung Myat, i am not sure, i think you try out first to check the suitable method.

    Veronica, should be ok, but i still prefer to use milk.

    Anonymous, if you want use for sponge cake base, suggest to use vanilla sponge cake.

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  92. Hi Sonia, your golden sponge cake looks awesome! Thanks for sharing the recipe. I'm new in baking. I tried to bake this cake using a same 6" inches cake pan but my cake doesn't rise. It's only 1 and half inches tall. But it tasted so good just like a Japanese cheesecake. I used unsalted butter and I forgot to add in pinch of salt. Could it be the cause or its due to my skills in beating egg whites or folding egg whites to the egg yolk batter. I'm gonna try it again next week!

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  93. The milk you are using to do this cake is the cold milk or warm milk?

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  94. OH MY GOODNESS!!! Absolutely great recipe! Stumbled upon ur recipe today and made it and I wanna tell u never once I have made such good cake! Smells like heaven too! Thank you! The surface was perfect too! My first time ever making a smooth surface cake!
    --Yen

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  95. Sonia, today I made this in a removable base pan. Looks good when it came out from the oven. I inverted it to cool for almost an hour. When I removed the paper from the base of the cake, the bottom of the cake is not flat, it sort of sunk. I wonder if I left it inverted for too long?

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  96. Veronica , in my recipe I didn't line paper at all, if you line paper then you have to remove cake from tin after cool maybe for 10mins, the longer you keep, hot steam will turn the cake wet and sunk too.

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  97. Thanks Sonia. appreciate your advice.

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  98. I m baking it now..exactly follow your advise eventhough i was quite worried how the 6g corn flour looks like..it was about 2 tsp thru my recent observation..the cake still in the oven but raising fantastically n perfectly..i never had this kind of look (while they were still in the oven) for any sponge cake that i baked before..i wish i can update the full result later..many thanks to you Sonia - Emy

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  99. I am a newbie in baking, tried your baking the sponge cake today, but it didnt rise at all though I added all the ingredients listed. Pls let me know what could have gone wrong ...the cake tasted so good & I would like to try it again

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  100. hi.. thanks for this recipe. i have try it, this morning. follow every step (but add more sugar about 10 gr), i use square pan about 6,5", but it turn out right. soft and spongy. my doughter love it. but i think i cant use it for b'day cake. it just to soft, i think. thank you so much, and big hug for you.

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  101. HI Sonia,
    I love your blog and have tried several of your recipe, including this basic sponge cake which i tried today.. the result was good, it shrink a bit after cool down, but never mind to me.. and the taste is just so nice. Thank you sooo much for sharing this recipe and i cant wait to try your other recipe.
    Ike

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  102. Hi Sonia, I did this with some adjustment to oven temp as my oven temp is usually hotter. It's awesome! I did not have salted butter so I used unsalted and added about 1/4 tsp of salt. It's a little salty though, have you tried it using unsalted butter before and will you think it's ok if I just use unsalted butter and not add any salt?

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  103. Ho Sonia, I have tried your recipe and it was a great success. I also mentioned your site and back link my posting back to this page. You could view my posting here:

    http://theinformalchef.blogspot.com/2015/06/easy-sponge-cake-recipe-tang-mian-method.html

    Thanks for the wonderful sharing.

    Christine@theinformalchef

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  104. Looks super soft and spongy.............
    http://thatsecretingredient.com/

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  105. Hi Sonia, i just baked the sponge cake. But it cracked terribly. I followed every of your instruction including the baking temp and time. Can you advise me? Tk u

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  106. Hi Sonia, I tried your recipe twice but unsuccessful. My cake rose nicely during the 1st 25 mins at 140 Celsius but the top was slightly cracked later at 160 Celsius then sunk at the middle. When I cut the cake, the bottom of the middle sunk part looked "densed" but the top and sides seems nice and fluffy. I wonder what went wrong?

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  107. Eleen Tan, every oven is difference, maybe you should try to reduce temp and see how the outcome.

    Sasa, i suspect you might have under mixed the batter (when mix egg yolk batter with meringue) or meringue was not beat well till close to stiff resulted not sufficient air to support the rise. Never give up and try again, read my recipe carefully, example transfer cooked flour into another clean bowl also an important aspect.

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  108. Hi Sonia, Thanks for your advise and encouragement. I will try again tonight. Btw, just realised I was using a non-stick cake tin with removable bottom. Could it one of the cause of failure?

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  109. Sasa, no no you can't use non stick but should use a Not non stick pan , those aluminum and white colour type

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  110. Hi Sonia, my two major problems when trying to make this cake is:
    1. the measurements were sooo confusing; I'm used to the measurements in mls and I most definitely used the wrong measurements. What would the flour, milk, sugar and corn starch be in mls?

    2. I used an electric mixer to stir/mix/beat everything on low and when it didn't look right, I did it for longer on the highest setting. There was no mention of when you used an electric mixer and when you used something else, except the one mention of the hand mixer.

    I can't tell how long you're supposed to beat/mix the ingredients either. I'm a total newbie and this is the first recipe of yours that I've tried. All the ingredients that I mixed looked very liquid, including the meringue which I've never made before.

    When I made this:
    -I used a bbq oven; can't control the temperature (we have no kitchen right now)
    -we didn't have a hand mixer
    -my cake tin was black; non-stick type
    -we have no cake flour in Australia; I put 50ml plain flour and 10ml corn flour instead of 40ml plain flour and 10ml corn flour to make the cake flour (the measurement of 50ml cake flour is definitely wrong)

    Thanks for any pointers you can give me,
    Annmarie

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  111. No, I'll try the recipe again (with all the right equipment) but it won't work with the bqq oven.
    But would it take a while for the meringue to thicken?

    Thanks,
    Annmarie

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  112. Annmarie, usually if i use hand electric mixer to beat meringue at speed 3 (range 1-5), it took me around 3mins closed to stiff peak (a small curve at the tip when you lift up meringue).

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  113. Hi Sonia, the cake looks great. Will try it very soon.
    Just want to ask if I can use Unsalted Butter instead of Salted butter?

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  114. Sorry for asking one very silly question here.
    What do u mean by A size Egg? I am a beginner. Appreciate ur advise and thanks

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  115. Anonymous, yes you can

    Kimhuat , If you are living in Malaysia, you can notice eggs selling at the supermarket are categorized into few sizes from AA,A, B and C. A is refer to large egg,

    ReplyDelete
    Replies
    1. Thank u Ms Sonia for ur prompt reply.
      Noted with many thanks.

      Delete
  116. There is one important thing I jus noticed it. We have to turn baking tin for cooling. Do u use a non stick pan when u turn the tin ? Couldn see well in ur pic. How to ensure the cake around the tin will not turn wet when cake is totally covered during cooling.

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  117. kimhuat tan, i use a normal removable bottom cake pan, and turn it on wire rack to cool.

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  118. Sonia, I tried your recipe twice but didn't managed get it as perfect as yours. I doubled the recipe (baked in a 8" pan) and followed the steps and temp. But my cake puffed up very high n was done bef the final 25 mins was up. However it sank (base and side) after unmoulding. I think the temp was too high so on my 2nd attempt, I started at 170 deg for 15 mins then reduced to 140 and baked for 1 hr but tanked the top for the first 20 mins. However I had to extend the baking time by an additional 15 mins to have it completely baked. The base of the cake (now the top after unmoulding) still sink. Btw, on my 2nd attempt, I steam-baked the cake hoping to have a better spread of the oven heat.
    Can you advise on how I can improve the bake?
    Doreen

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  119. Doreen, if you follow strictly to my recipe, first you should baked at 140C then only increased to 170C, and please use a Not a non-stick aluminium pan. For your 2nd attempted using steam baked, it might affect the temp.

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  120. Dear Sonia, thank you for reply. Will definitely attempt again.

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  121. Dear Sonia,
    May I know how come after I increased the temperature to 170 degree , my cake start to sink in .. When is 140 degree it raise up Beautifully .. Any idea why?

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  122. Hi Sonia,

    I have tried this recipe twice but i cant seem to get the spongy effect on the cake. Can you advise me what type of flour are you using? (the brand etc).. I have a feeling i might not be using the right flour.

    Thank you

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  123. m3, i dont know the brand of the cake flour i used as i bought those re-pack from the bakery ingredient shop. You must use the very fine flour like cake flour, Top flour or Japanese cake flour.

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  124. Hi Sonia.. Thanks for the tip. I shall try with super fine flour this time.. One more question, I cant seem to get the egg white and sugar mixture to reach stiff peaks.. it seems to be still runny even after a long while.. im using an electric mixer.. anything i might be doing wrong?

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  125. M3, make sure your mixing bowl is clean without any oil and water, and when separate the egg , make sure your hand is dry , do not left any tiny egg yolk in the egg white. Also I suggest you to add 1/2tsp lemon juices in egg white before we start to beat , so you can have stable meringue .

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  126. HI Sonia... Thanks for taking the time to answer my questions.. Will definitely use your tips and try again... Thanks again~!! :)

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  127. Hi sonia

    Used your recipe to make 9" square cake. I noticed that the 4 corners of batter did not raise as much as centre, resulting in dome shape cake sponge in a square tin (removable type).

    What can be done to make it raise evenly?

    Phoebe

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  128. Hi Sonia, did you use upper & lower heat in the oven?

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  129. Phoebe, i have yet to bake in a square cake tin, not sure how to make it raise evenly, sorry.

    Here, yes, i use both upper & lower heat, normal baking setting.

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  130. Hi Sonia,

    Can I bake this into cup cakes? I.e using cup cakes mould instead of cake tin? If yes, is there any adjustments I need to make during baking?

    Thanks.

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  131. Irene , should be ok baked into cupcakes , adjust the temp and timing .

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  132. Hi Sonia,

    I baked this cake 3x but not successful. The base of the cake is dense and there is a layer that looks like pancake. Kindly enlightening me. I want to bake this again...

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  133. Hi Sonia
    Your cake looks very tempting. You mentioned to other commentators that for a 7 inch tin 4 eggs are needed. Should I increase other ingredients by propotion as well, i.e. times 4/3? Would it work please?

    Thanks for your reply
    Connie from London

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  134. Hi, I can't find a not non stick pan here. What else can I use to bake?

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  135. Hello, may I know what brand of butter do you usually use? :)

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  136. Hi. Can you advise me how I can convert this into a strawberry sponge cake? TIA!

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  137. Hi Sonia, I am considering to double the quantity and bake it in a 9in cake pan.. I'm not sure if it will work.. have you tried it before? Thanks!

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  138. thanks for sharing this delicious recipe

    if I double the amount does it means 6 eggs?

    I intend to use cupcake liners to bake, need your advice, would it be ok?

    thanks

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  139. Hi Sonia..may I know which flour is the best flour to substitute the cake flour.?i have top flour,hkg flour n self raising flour at home.thank you


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  140. May I know you invert the cake together with the cake tin or remove the cake from the cake tin first then only invert the cake on the wire rack?

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  141. I baked this cake, everything was GREAT... until it comes out from the oven, the middle sank in although I invert the cake pan. So for the next try I want to try dropping the cake after bake.

    Mariz
    Get Best Info for Alaska Fishing Lodge

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  142. Hi,
    My cake was round and nicely formed in the oven. But after I took it out from oven to cool, the top sort of collapsed and the cake became concave. What could be the problem? Otherwise, inside is nice and soft. Tastes well too!

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  143. Hi, I've tried the cake twice but still sunk in the middle (bottom of the cake as is inverted on the cooling rack). Kindly advise. Thanks

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  144. Christine, Chin Chin Ang, i suspected your cake is slightly over baked. When you remove cake pan from the oven, it will start to shrink, if the cake overbaked, the cake is stick to the wall of the cake pan, thatswhy middle started to shrink. The correct way should be whole cake start to shrink, and sides of the cake start to leave the wall, thatwhy it will shrink together and evenly. Suggest you try to reduce few minutes (maybe 5 mins) from the last baking time. Hope this hekps.

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  145. You have very good method. I learnt a lot from you. Thx. I have tried the Chiffon cake , a success but hope to get more cotton like texture. I will try tang mein method. Cross my fingers.

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  146. Hi Sonia

    I'm using a non - non stick tin and followed your instructions. There are some issues that I faced

    1) cake cracked at the top
    2) I overturned the tin for cooling and when I removed, the bottom of the cake looks sinked in.

    Would like to check what might be the reason?

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  147. Hi i have the same issue as u. How long did you overturn the tin?

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  148. Hi Hongling

    I have the same issue as yours. How long did you overturn your tin?

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    Replies
    1. Didn't really take note of the time.

      Did u manage to solve it?

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  149. nope.. no solution yet. perhaps should not overturn it for too long. probably less than 10 mins

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  150. Hi,Sonia

    I bought a loose bottom pan to make this cake.My previous experience of using a normal pan,lined base resulted in the cake sank down when the liner is removed.

    I inverted the pan on wire rack and let it cool completely before unmoulding,the cake is perfect! No cracks on top ,no waist,no wet/dense part,just soft,fluffy,cottony soft cake.

    I used 60g eggs,6"x3"H round pan. Beat meringue to almost stiff peak. Baked for total of 70min,still didn't get the dark brown top like yours,as my oven's temperature is lower.

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  151. Great Article. Thank You page is really important for any cake business and it should not be neglected. best cake shops in dubai

    ReplyDelete

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